200 g butternut squash (peeled weight) peeled & diced
1/2 onion or 1 shallot
6 tablespoons risotto rice
2 tablespoons light olive oil
500ml chicken stock (or vegetable stock if you're a veggie.) fresh or from a cube
100 ml white wine (
clearspring toasted pumpkin seeds/ (or regular pumpkin seeds) & or pinenuts to serve
1 heaped tablespoon parmesan (leave out if you don't do dairy)
some chilli powder to sprinkle on (to taste)
preheat the oven to 200. Add the 100ml to the container with the stock in it.
1 bake the butternut squash for about 40 mins until its roasted & starting to brown.
2 meanwhile, peel & chop the shallot/ onion and sauté in a pan with 1 tablespoon olive oil until softened & starting to brown.
3 then add another tablespoon of olive oil & the rice. mix the rice into the oil so that the rice is completely coated in the oil mix. after a minute or so add about 100ml of stock. Bring to the boil (gently stirring so the rice doesn't stick to the bottom.) then reduce the heat & simmer gently until the rice has absorbed the stock.
4 add the next 100ml of stock & again leave to simmer until its absorbed the stock. keep repeating this process until all the stock is absorbed. if the risotto isn't cooked, just keep adding more stock/wine until the rice is cooked. If you find your risotto is needing a lot more stock then cover the pan with a lid which will help with the cooking process.
5 during the rice cooking stage, gently stir occasionally to make sure the rice isn't sticking to the bottom of the pan.
6 once the rice is cooked, stir in the parmesan, add the roasted pumpkin & stir through.
Chop any fresh herbs you like to garnish. I love coriander on everything. Sage or parsley also work well with squash. I served the risotto here on some fresh spinach because I seem to be going through a "spinach" with everything phase at the moment!